Am I the only one who remembers picking wild rhubarb as a child, taking it home and dunking it in the sugar basin? – No? – I was a wild child?
This is an old original German Rhubarb pie recipe from my German mother-in-law, which I’ve ‘Ketonised’ so that all low-carbers can now enjoy it too.
It’s so easy to make and soooooo scrumptiously sweet/sour.
GERMAN RHUBARB MERINGUE PIE
This is an old original German Rhubarb pie recipe from my German mother-in-law, which I’ve ‘Ketonised’ so that all low-carbers can now enjoy it too
Course: Cake, DessertCuisine: GermanDifficulty: Medium
Servings
12
servingsTotal time
1
hour30
minutesIngredients Base
190 g Almond Flour
60 g Cold Butter
1 medium Egg
2 tbsp Erythritol
Pinch of Salt
- Rhubarb Filling
4-5 Stalks of Rhubarb
2-3 tbsp Erythritol
1 tsp Liquid Sweetener (Stevia) Taste the rhubarb while it’s cooking und add more if it’s too sour
- Meringue Topping
4 Egg Whites
1 tbsp Erythritol
Method Base
- Melt the butter and let it cool
- In a medium bowl mix together the almond flour, erythritol and salt
- Take the cooled butter and add the egg, combine with a fork
- Stir the melted butter into the almond flour until the dough comes together and resembles bread crumbs
- Quickly form the dough into a ball (don’t overwork it) and roll out between two sheets of greaseproof paper until it fits a 24cm/9inch cake tin
- Work the pastry 3-4cm up the sides of the tin with your fingers. Cover the edge with foil so that it doesn’t burn, stick a fork in the base to allow air to escape, and blind bake for approximately 15 mins at 180C
- Rhubarb Filling
- Cut the rhubarb into 2,5cm/1 inch pieces. Put in a saucepan, cover with erythritol, mix and cook on a low heat for 5-6 minutes. Taste for sweetness. Add extra drops of liquid Stevia if necessary
- Meringue Topping
- Spoon the cooled rhubarb into the baked pastry base and spoon the meringue on top. Make little peaks in the meringue with the back of a spoon
- Bake in the preheated oven at 180C for about 40 minutes until the meringue peaks turn brown
Notes
- MACROS per slice: 2g Carbs – 12g Fat – 4.7g Protein – 136 Calories
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